NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: E 1395 – 90 (Reapproved 1997)e1
Standard Test Method for
Sensory Evaluation of Low Heat Chilies1
This standard is issued under the fixed designation E 1395; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
e1 NOTE—Sections 2 and 7 were corrected editorially in July 1998.
1. Scope
1.1 This test method describes standardized procedures for
the sensory evaluation of heat in low heat chili peppers ranging
from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the
Scoville heat test (see ASTA Method 21.0 and ISO 3513), but
results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper
or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the
standard.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. Specific precau-
tionary statements are given in Section 8.
2. Referenced Documents
2.1 ASTM Standards:
E 1083 Test Method for Sensory Evaluation of Red Pepper
Heat2
2.2 ASTA Standard:
ASTA Method 21.0 Official Analytical Methods3
2.3 ISO Standard:
ISO 3513-1977 (E), Spices and Condiments—Chilies—
Determination of Scoville Index4
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
1
This test method is under the jurisdiction of ASTM Committee E-18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of mittee
E18.06 on Food, Beverage, and Tobacco Evaluation.
Current edition approved Dec. 28, 1990. Published February 1991.
2
Annual Book of ASTM Standards, Vol 15.07.
3
Available from American Spice Trade Association, Box 1267, Englewood
Cliffs, NJ 07632.
4
Available from American National Standards Institute, 11 W. 42nd St., 13th
Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
to see a ground red pepper stronger than this. But in the event
that a pepper with more than expected heat is tested, there
remains the last 2 cm on the 15-cm line scale.
3.1.2 low heat chilies—variety of red pepper (capsicum)
containing less than 0.1 % capsaicin (less than 2500 Scoville
heat units).
3.1.3 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
This is a“ moderate” amount of pepper heat. It reads 10 cm on
the 15-cm line scale.
3.1.4 rinse—to purge the oral cavity with unsalted soda
crackers and 20°C spring or distilled water by slowly chewing
and swallowing the cracker, followed by swirling the water
around in the mouth and swallowing. This procedure is
repeated as often as is natural and comfortable for the panelist.
3.1.5 Scoville heat units (S.H.U.)—the commonly accepted
unit for expressing heat levels in capsicum products (see ISO
3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.
3.1.6 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
3.1.7 strong heat—best defined by concept. Hotter than the
1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
15-cm line scale.
3.1.8 threshold heat—best defined by concept rather than by
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
point where a panelist just barely senses burn and heat, or both.
It reads 1.25 cm on the 15-cm line scale.
3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
heat. It reads 0 cm on the line scale.
4. Summary of Test Method
4.1 Ground low heat chili peppers are steeped in hot water
with polysorbate-80 for 20 min, filtered, and the filtrate diluted
in room temperature water. Trained panelists compare the heat
in the pepper extract to a known concentration of a standard
solution of synthetic capsaicin (N-vanillyl-n-nonamide) using a
15-cm line scale. The testing procedure is timed and takes 2
min for one test sample and 9 min for two test samples.5
5
Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the Sensory
Evaluation of Red Pepper Heat,” Journal of Food and Science, Vol 49, No. 4, 1984,
p. 1028.
 NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.

E 1395
4.2 Panelists are screened for their accuracy and precision 9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
and trained to use the 15-cm line scale during two to three the stock solution to 200 mL with water.
15-min training sessions. 9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
4.3 Standard general requirements for sensory testing are the stock solution to 200 mL with water.
followed (see Test Method E 1083). 9.4 Session 1 (15 min)—Brief the panelists on the purpose
of this test method. The purpose of the first session is to
5. Significance and Use standardize their tongues and mouths to the reference standards
5.1 This test method provides quick and accurate ratings for with respect to the 15-cm line scale on the ballot (Fig. 1).
the sensory heat in low heat chilies ranging from 200 to 2500 Explain to the panelists that they may use any of the infinite
Scoville heat units. number of points on the line scale to describe how hot a given
5.2 Sensory results from this test method correlate highly sample is. Panelists will taste (see 10.2.3.1-10.2.3.3) the
(r2 5 0.94) with results from high-pressure liquid chromatog- prepared coded standard dilutions, evaluate them critically,
raphy; making the two methods substitutable.6 concentrating and memorizing their individual sensory heat
levels. Panelists rinse well between samples with unsalted soda
6. Apparatus crackers and spring or distilled water for 2 min (they are
6.1 Magnetic Hot Plate Stirrers, two. timed). After the standards have been tasted, the correct rating
6.2 Beakers, 600-mL, four. for each reference standard is given. A new set of labeled
6.3 Small Beaker, 50 to 100 mL. standard dilutions is presented to the panelists to review.
6.4 Analytical Balance, capacity greater than 300 g, sensi- Definitions for “0,”“ threshold,” “slight,” “moderate,” “ap-
tive to 0.01 g. proaching strong,” and “strong” are provided. Refer to 3.1.4-
6.5 Volumetric Flasks, 1000-mL, stoppered. 3.1.8..
6.6 Stopwatch. 9.5 Session 2 (15 min)—This session should follow the first
training session by one to two days. During this session, the
7. Reagents and Materials panelists will be both trained and tested. Explain to the
7.1 Coffee Filter Papers, or low flavor qualitative filter panelists how they will be evaluating the actual red pepper test
paper. samples. Explain the entire tasting procedure as defined below:
7.2 Medicine Cups. 9.5.1 Panelists are served 10-mL portions of each of two
7.3 Unsalted Soda Crackers, unsalted tops. samples in coded medicine cups. The control (0.4 ppm
7.4 Water, bottled, distilled, or deionized when available, or N-vanillyl-n-nonamide) is always served first, coded “C.” The
still spring water. test sample is served second, with a random two-letter code.
7.5 Polysorbate-80, food grade. Two sets of samples are evaluated per sitting. The tasting
7.6 Rating Forms, 15-cm line scale anchored at 0 (none), procedure is described in 10.2.3.
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm 9.5.2 For this second training session, the panelists are
(strong); see Appendix X1. served the “control” first, coded “C,” then a test sample coded
7.7 N-vanillyl-n-nonamide, available from Penta Interna- with a random two letter code. They will evaluate two sets of
tional. samples:
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
8. Precautions 9.5.2.2 Control and 0.40 ppm N-vanillyl-n-nonamide (the
8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skin same as the control).
upon direct contact. Gloves and caution must be used when 9.5.2.3 Do not tell the panelists what the test samples are.
handling N-vanillyl-n-nonamide in the crystalline form. After learning the standard heat intensities during Session 1,

9. Calibration and Standardization of Panelists

9.1 Select ten to twelve panelists based on availability,
attitude, and motivation of panelists. Screening for taste
sensitivity is not necessary.
9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
10.1.2).
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
the following concentrations:
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the
stock solution to 200 mL of water.
9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
stock solution to 200 mL with water.

6
Hoffman, P. G., Salb, M. C., and Galetto, W. G., “Separation and Quantitation
of Red Pepper Heat Principles by Reverse Phase HPLC,” Journal of Agricultural
and Food Chemistry, Vol 31, No. 6, October 1983, p. 1326. FIG. 1 Low Heat Chilies Sensory versus HPLC

2
 NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
E 1395
they theoretically should rate the 0.80-ppm sample at “moder-
ate” and the 0.40-ppm sample at “slight” on the line scale.
A2-cm variation from the desired response is acceptable. The
panel, as a whole, should also be within 2 cm of the desired
response. If not, another training session must be conducted.
After the session, advise the panelists about the sample
identities and the expected ratings for them. Panelists must
reproduce their judgment within 2 cm of the desired response.
A minimum of five panelists should pass for the formal testing.
Repeat the training procedure until this is achieved (approxi-
mately three training sessions).
9.5.2.4 End the training session by giving the panelists a
sample of low heat chilies to acquaint panelists with the flavor
of chilie peppers (not present in the standards).
10. Procedure
10.1 Sample Preparation:
10.1.1 Itemize sample preparation procedures in a quick
reference chart (see Appendix X1).
10.1.2 Evaluate two samples per test: (1) a known control
(0.40-ppm dilution of N-vanillyl-n-nonamide) prepared from
the stock solution; and (2) the unknown low heat chili peppers.
Preparation of the two samples is as follows:
10.1.3 Prepare the “stock” solution of N-vanillyln-
nonamide (6.0 ppm N-vanillyl-n-nonamide and 200 ppm
polysorbate-80) by diluting N-vanillyl-n-nonamide and
polysorbate-80 in spring or distilled water. Keep this solution
stoppered and refrigerated for the duration of the test series. It
will remain stable for two or three weeks. Check regularly for
precipitation of N-vanillyl-n-nonamide. To make the stock
solution, weigh 0.60 g N-vanillyl-n-nonamide and 20 g of
polysorbate-80 into a small beaker (50 mL). Heat the mixture
on a hot plate (low setting) for a minimum of 10 min to
dissolve N-vanillyl-n-nonamide. Quantitatively transfer the
heated mixture into a 1-L volumetric flask using hot (about
70°C) spring or distilled water. Cool to room temperature.
Dilute the transferred solution to 1 L using room temperature
(20°C) spring or distilled water. Dilute 10 g of this solution to
1 L in a second 1-L volumetric flask. Stopper and refrigerate.
Final concentrations equal 6 ppm N-vanillyl-n-nonamide, 200
ppm polysorbate-80. This is the “stock solution.”
10.1.4 For each test, dilute the stock solution of N-vanillyl-
n-nonamide to 0.40 ppm N-vanillyl-n-nonamide and 13.3 ppm
polysorbate-80 in 20°C spring or distilled water by diluting
13.4 g of the stock solution to 200 mL with room temperature
water. This diluted solution is referred to as the “control” for
each test.
10.1.5 Low Heat Chili Pepper Samples—On the day of the
test, combine 4.0 g of the low heat chili pepper sample and
0.04 g of polysorbate-80 in a 600-mL beaker and dilute to 200
mL with 70°C spring or distilled water and place on the
preheated (4 min on high) hot plate stirrer on medium stir
speed. Set the hot plate stirrer on high heat for 1.5 min then on
medium heat for 20 min of simmering (90°C) and stirring.
Filter the extracted pepper using coffee or qualitative filter
papers. Dilute 100 g of the filtrate with 100 g of 20°C spring or
distilled water. Final concentration of the extracted and diluted
solution is 10 000 ppm chili pepper and 100 ppm polysorbate-
80.
3
10.2 Sample Presentation:
10.2.1 A round or conference table is preferred, but booths
may be used as long as all panelists are able to be “monitored”
by the panel leader. Conduct the test with all five to ten trained
panelists simultaneously as the process is timed by the panel
leader (if a panelist misses a panel, he or she must also be
timed during his or her “make-up” test). Red lights are
recommended to mask color differences.
10.2.2 Serve panelists 10-mL portions of each sample in
coded medicine cups. Serving temperature should be at room
temperature and equal for all samples. The control is always
served first, coded “C.” The test sample is served second, with
a random two-digit code. Evaluate two sets of samples (control
and test sample) per sitting. Use a 15-cm line scale anchored at
0 cm (0 heat), 1.25 cm (threshold heat), 5.0 cm (slight heat),
10.0 cm (moderate heat), and 15 cm (strong heat) is used. A
separate scale is used for each set of samples. Order of the
presentation of the sample sets should be balanced to avoid
position bias.
10.2.3 The tasting procedure is as follows:
10.2.3.1 Rinse before the first sample (control) with un-
salted soda cracker and 20°C spring or distilled water, or both.
Allow 15 s between rinsing and sampling.
10.2.3.2 Evaluating left to right, take the entire first sample
(control) in mouth, hold for about 5 s, swallow slowly.
10.2.3.3 Wait 30 s (timed) from initial intake keeping mouth
closed.
10.2.3.4 Rate the first sample as “slight” on ballot.
10.2.3.5 Alternately rinse with 20°C spring or distilled
water and chew on an unsalted soda cracker during a 60-s
interval (timed).
10.2.3.6 Rinse with 20°C spring water (immediately) prior
to the second sample. Allow 15 s between rinsing and
sampling.
10.2.3.7 Take the entire second sample (test sample) in
mouth, hold for about 5, swallow slowly.
10.2.3.8 Wait 30 s (timed), keeping mouth closed.
10.2.3.9 Rate second sample.
10.2.3.10 Panel dismissed if only one test sample is to be
evaluated.
10.2.3.11 If two test samples are being evaluated, wait 5.0
min (timed). Rinse well with spring or distilled water and
unsalted crackers during this time.
10.2.3.12 Repeat 10.2.3.1-10.2.3.9 for the second set of
samples.
10.2.4 Note that the control is rated before each test sample.
11. Interpretation of Results
11.1 Sensory heat ratings are obtained by measuring the
distance (in centimetres to the first decimal place) from the left
hand side of the scale (0) to the mark placed on the ballot for
each sample. Values range from 0.0 to 15.0, as the scale is 15
cm long.
11.2 Individual panelist ratings are averaged to generate a
panel mean.
11.3 Sensory heat ratings can be converted into Scoville
heat units by using Fig. 1, or the following equation
S.H.U. 5 ~sensory heat rating 2 1.3!/4.94 ~1023!
 NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.

E 1395
12. Precision and Bias (Low Heat Chilies)
12.1 Precision:
12.1.1 Within-laboratory (repeatability) average standard
deviation is 1.1 cm on the 15-cm line scale. Between-
laboratory (reproducibility) average standard deviation is 1.8
cm on the 15-cm line scale.
12.1.2 Precision data were derived from results of a col-
laborative test involving twelve laboratories.
12.2 Bias—This test method corrects for psychological bias
by coding of the test samples, use of an internal reference
(“control”) for each test, by training of the panelists, and by
timed rinsing between samples.

FIG. 2 Sensory Heat Rating Ballot

APPENDIX

(Nonmandatory Information)

X1. PROCEDURE SUMMARY FOR SAMPLE PREPARATION OF LOW HEAT CHILIES7

X1.1 Heat stir plate on high for 4 min. X1.5 Reduce heat setting to “4.”
X1.2 Weigh 4 g of sample and 4 drops of polysorbate 80 in X1.6 Stir 20 min.
600-mL beaker.
X1.7 Filter.
X1.3 Add 70°C spring water to make 200 g.
X1.4 Stir 1.5 min on high. X1.8 Dilute 100 g of filtrate with 100 g of 20°C spring
water.

7
See Official Methods of the Association of Official Analytical Chemists (1996) X1.9 Specific step-by-step procedures are described in
995.03 (43.1.43). 10.1.

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